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Smoking ckicken breasts

pike79

By pike79
in Cooking and Sharing Recipes

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pike79

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I have some bone-in skin on ckicken breasts I plan on brining them using tenderquick. I was wondering if anyone had any advice like what to add to the brine, how long to brine, rinsing before smoking, and why most recipies use kosher salt instead of TQ? It is about five pounds of meat. Thanks! cool

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